The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

it simmer five minutes, skim it well, then place it again over the fire and stir until it adheres to the back of the spoon, then add two tablespoonfuls of essence of anchovies, and half a teaspoonful of sugar; it is then ready to serve. The above is a fish sauce, but may be used for meat or poultry by substituting white sauce (No. 7) for melted butter (No. 71). No. 65. _Sauce à l’essence de Poissons._ Have the bones of two whitings or soles, (having used the fillets), break them into pieces and put them into a stewpan with an onion in slices, a good bunch of parsley, a little thyme, bay-leaf, two cloves, one glass of sherry, and ten of white broth; place it over the fire and let it reduce until the bottom of the stewpan is covered with a light glaze; then add eighteen tablespoonfuls of white sauce (No. 7), and ten of white broth, let it boil twenty minutes, then pass it through a tammie into another stewpan, boil it again, and finish with half a gill of cream and a little pepper and salt if required. No. 66. _Sauce à la Hollandaise._ Put two yolks of eggs in the bottom of a stewpan with the juice of half a lemon, a quarter of a teaspoonful of salt, a little white pepper, and a quarter of a pound of fresh butter; place the stewpan over a moderate fire, and commence stirring it with a wooden spoon, (taking it off the fire now and then when getting too hot), until the butter becomes melted and thickens with the eggs, (great care must be exercised, for if it should become too hot the eggs would curdle and render the sauce useless); then add a pint of melted butter, stir it together over the fire, but do not let it boil; pass it through a tammie into another stewpan. When wanted stir it over the fire until quite hot. No. 67. _Caper Sauce._ Put twelve tablespoonfuls of melted butter into a stewpan, place it upon the fire, and